Beet­root was prob­a­bly in­tro­duced here by the Ro­mans. In those days, beet­root came in a va­ri­ety of shapes and colours – ball-shaped, cylin­der-shaped or even elon­gated, and in white, yel­low or light red. Peo­ple did not start to cul­ti­vate the char­ac­ter­is­ti­cally red va­ri­eties of beet­root un­til the 19th cen­tury. The Thur­gau re­gion has a long his­tory of beet­root grow­ing. In the fer­tile soils around Lake Con­stance, nu­mer­ous va­ri­eties of or­ganic beet­root grow and thrive. Or­ganic farm­ers in the area de­liver their beet­root freshly har­vested to our pro­duc­tion site in Täger­wilen. Here, this in­tensely red veg­etable is processed gen­tly and with care to turn it into Biotta Beet­root juice. And when pro­duc­tion is over? – The whole pro­duc­tion fa­cil­ity has to be scrubbed from top to bot­tom. If you’ve ever han­dled beet­root, you’ll know just how la­bo­ri­ous wash­ing your hands can be af­ter­wards. But our pain is your gain: with our Biotta Beet­root juice, we’ve done all the hard work for you.